Introduction：Basic information about Capsicum oleoresin CAS 8023-77-6, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Capsicum oleoresin Basic information
| Product Name: | Capsicum oleoresin |
| Synonyms: | CAPSICUM OLEORESIN 1,000,000 SCOVILLE UNITS;CAPSICUM OLEORESIN 2,000,000 SCOVILLE UNITS;CAPSICUM OLEORESIN 500,000 SCOVILLE UNITS;Capsicum extract (capsicum spp.);Capsicum oleoresin (capsicum spp.);Capsicum oleoresins;Cayenne (capsicum annuum L. var. longum sendt);Capsicol/Chilli paprika oleoresin |
| CAS: | 8023-77-6 |
| MF: | W-99 |
| MW: | 0 |
| EINECS: | 000-000-0 |
| Product Categories: | Combinatorial Chemistry;Polymer-Supported Reagents;Natural Plant Extract;Resins;Synthetic Organic Chemistry |
| Mol File: | Mol File |
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Capsicum oleoresin Chemical Properties
| FEMA | 2233 | CAPSICUM EXTRACT (CAPSICUM SPP.) |
| Odor | at 100.00 %. chilis musty hay tobacco sweet herbal |
| Odor Type | spicy |
| Cosmetics Ingredients Functions | CLEANSING
TONIC
FRAGRANCE |
| Cosmetic Ingredient Review (CIR) | Capsicum oleoresin (8023-77-6) |
| CAS DataBase Reference | 8023-77-6 |
| EPA Substance Registry System | Capsicum oleoresins (8023-77-6) |
Safety Information
| TSCA | TSCA listed |
| HS Code | 3909.39.0000 |
Capsicum oleoresin Usage And Synthesis
| Chemical Properties | Capsicum oleoresin is a prepared oleoresin extract that consists of resinous matter and a liquid phase, which is not volatilewith steam. Oleoresin is obtained by solvent extraction of the dried ripe fruit of C. frutescens L. or C. annuum L. var. conoidesIrish with subsequent removal of the solvent. It has a characteristic odor and an extremely strong bite. |
| Chemical Properties | Under the name of capsicum, the fruits of various species of the family Solanaceae are used extensively as pungent foodadditives. Commercially, the fruits of Capsicum annuum and its varieties are known under the names of Spanish pepper, poivronsand paprika. The fruits of C. frutescens are known as chiles, although the term chiles may be used to indicate any variety of capsicum.The orange-red powder of the fruits from which the most pungent parts are removed is known as rosenpaprika. In the UnitedStates, this is simply paprika. It is recognized that approximately five species and their hybrids contribute to all sources of “peppers.”The fruits are the part used. Capsicum is mild to highly pungent. Capsicum was first described in the late 1400s by a physician whoaccompanied Columbus to the West Indies. |
| Physical properties | It is a clear-red, light-amber or a dark-red viscous liquid. |
| Occurrence | Capsicum is found in tropical areas of the Americas. |
| Uses | Carminative; counterirritant (external). |
| Definition | Extractives and their physically modified derivatives. It is a product which may contain resin acids and their esters, terpenes, and oxidation or polymerization products of these terpenes. |
| Taste threshold values | The characteristic flavor of capsaicin can be detected in concentrations as low as 1 part in 11 million inaqueous solutions. |
Capsicum oleoresin Preparation Products And Raw materials
| Raw materials | CAPSAICIN/CAPSICUM |
| Preparation Products | CHILLIORANGE-->CAPSANTHIN |
